Raise your hand if you've got left over pumpkin purée - if so, have no fear a recipe to make is here!

Sometimes, I want ice cream for dinner. And by ice cream, I really mean Wink Frozen Desserts.​Except, that's not acceptable when you are the protein princess and know that your body needs protein, veggies AND a good balance of carbs to have happy intestines.

With a bit of inspiration from The Fit Foodie Mama,​I developed this recipe two years ago, loved it, and then somehow forgot all about its deliciousness until now. When I realized eating the pumpkin straight from the can probably wasn't the best use of it as a resource...

This is a VERY versatile recipe and essential is: Sauce + Pasta Option + Protein Option + Heat = EATONLY EAT IT COLD IF YOU ARE WEIRD LIKE ME :) Hence the ice cream reference...and this resembling a similar thick and creamy consistency.

Protein - Pre-cook the protein before adding to the sauceGround Turkey (my top choice)Chicken -quick prep or easy to cook options to add in see below links: - "Grilled" (for those of you who don't have a grill like me) - Baked - Crockpot - to shredSalmon - grilled or broildGround Beef

1. Mix together pumpkin purée, garlic powder, cumin, onion powder, and optional: chili powder or paprika for some heat OR Nutritional Yeast for some "cheese"2. Taste, adjust ingredients if necessary, start preparing noodles, if necessary at this point3. Add liquid base (see above options) while stirring on low heat in a skillet or sauce pan (If you are weird like me, you skip this step, put it in the fridge and let chill to eat cold)4. Heat sauce to a boil, reduce heat5. TOP your pasta with sauce OR mix in meat and sauce with skillet/sauce pan to immerse it in flavor​6. Serve with a side of your favorite veggie OR mix them in as well :)

Growing up, there was a restaurant in town my parents loved to go to, except I was the world's pickiest eater and would only eat ONE thing off the menu, and they only served that one item until 4pm. So we'd either have to hurry up and make it there before four to get our order in, or sometimes, the kitchen staff would make it for me, special, past serving hours, just because my seven year old self would ask so nicely.

Feast your eyes on this glorious Roast Beef Melt. Crispy, garlic infused, toasted bread, layered with still red, juicy roast beef, topped with melted mozzarella. I think I may have gone to foodie heaven with this creation, which contains NO gluten or lactose, but was still just as delicious.

Quick, easy, and no clean up required if you use Aluminum Foil, now that's what I'm talking' about!

Ill save the story for AFTER the recipe, keep in mind, I used ingredient that suited my limitations, such as gluten free bread or lactose free butter and cheese, use what works for YOU and your body!

*Please ensure your coldcuts are GF by checking the ingredient label or brand statement. Boar's Head and Wegmans are both GF options I trust and use*

WHILE PREPARING - leave your Roast Beef Coldcut on the counter to get a bit to room temperature so it doesn't go STRAIGHT from the fridge to the broiler.

1. Toast your bread, leave it a bit on the underdone side (no brown) since you will be sticking it in the broiler. Unless of course, you like rock hard bread :)2. Turn broiler on (if you have a high or low setting, use high, BUT YOU MUST WATCH IT)2. Spread butter and minced garlic (about 1 tsp.) on both slices of bread3. Layer your Roast Beef Slices, pile it high or only use a few, your choice4. Stick your bread and beef in the broiler for two minutes IF your meat is still ice cold5. Sprinkle cheese shreds or sliced cheese over the warmed meat, stick back in the broiler for 2-5 minutes, until cheese begins to bubble and turn golden brown6. EAT IMMEDIATELY, dip in Au Jus sauce, Ketchup, Mayonaise, or my favorite, Ketchup AND Mayo mixed :)

Tips/Notes- Make sure your broiling rack is close to the top - DO NOT LEAVE THE KITCHEN WHILE DOING THIS, it is VERY easy to overcook!- You COULD add veggies to this, but, let's be serious, if it ain't broke don't fix it :)- Serve with homemade french fries by slicing up potatoes or sweet potatoes and baking- You can use rolls or Italian Bread for this as well

Because sometimes, I just want a big old bowl of Italian food. I'm talkin' about a mile high mound of pasta, loaded with melty cheese and butter...oh wait, that's pre Celiac and aggervated IBS Amber talking. JUST KIDDING! That's what I USED to crave when my tastebuds starting tingling for some solace in a pile of spaghetti.....

Now, I've still got the spaghetti, but it doesn't come from a box this time ;) and there's protein and veggies a plenty in my bowl! (These items would have been non-existent to any plate or bowl I was eating out of a few years ago!)

This Easy Italian Dinner, with a fusion of flavors and plethora of add in options, to suit to your liking, will have people thinking you spent hours slaving away in the kitchen!

You don't have to tell them your secret, it's okay to create delicious dishes in a pinch, and pass them off as gourmet, I do it all the time!

And as for that ooey, gooey, cheesy goodness I've got going on over here in the right hand photo, you can thank Go Veggie for their wondrous line of lactose free/dairy free/vegan "cheese options" so no bowl of Italian EVER has to go cheeseless again!

I made this dish using already prepped food that I had previously cooked, so I simply put all the cooked ingredients into a skillet, added a can of diced tomatoes, some garlic and was good to go!

I will write the recipe, as if you need to cook all the ingredients, but remember, this dish can be made, using pre cooked meats, veggies, and spaghetti squash, just simply add a can of diced tomatoes, crushed garlic to your tasting and voila, dinner is done!

I have made this dish, MANY times, with: grilled chicken, baked chicken, shredded chicken, ground turkey, broiled salmon, and skillet cooked salmon. I've even mixed chicken and ground turkey, as well as my chicken and salmon together with this dish! All options are delicious and up to you!

That being said, before I show you the recipe, you have some decisions to make:

Pick Your Protein Base: (I've made it with ALL three, even mixing my proteins together)

Grilled Chicken

Ground Turkey

Salmon

Pick Your Greens: Frozen or Fresh

Kale

Spinach

Other Leafy Green

Other Veggie Add In Options - sauté separately before adding to skillet

Mushrooms (Baby Bella, Crimini, White)

Eggplant

Zucchini

Italian Spaghetti Squash Skillet - I make this as a single serving, double for two!1 Chicken Breast/Ground Turkey Serving/Salmon Filet - DEFROST YOUR PROTEIN :)14.5 Ounce Can of Diced Tomatoes (keep juice, don't drain) - I used about 3/4s of the can!Kale/Spinach/Other Leafy GreenSpaghetti Squash - Cooked and "Forked"1 teaspoon of garlic (add more if you want a more "powerful" garlic flavor)Additional Veggie Add Ins

How to Cook Your Chicken - Three ChoicesWith all cooking options for chicken, season your chicken how YOU want, some suggestions:

Garlic and Herb Seasoning by McCormick

Lemon Garlic (I use a Wegman's Marinade)

Salt & Pepper

Garlic Powder

Italian Style Dressing as a marinade

Pick something that will pair well with tomatoes and spinach!

Grilled Chicken1. Cut chicken breast into strips 2. Marinate OR Rub Seasoning all over Chicken3. Lightly spray grill pan (or you can use a real grill, I unfortunately do not have a real grill)4. Turn grill pan heat to medium, add seasoned chicken breast5. Cook strips until brown on one side, 5-7 minutes, then flip over and repeat the process6. Keep warm until ready to place into the skillet with the other mix ins

Baked Chicken1. Cut chicken breast into strips2. Preheat Oven to 350 degrees3. Marinate OR Rub Seasoning all over Chicken3. Lightly spray baking sheet4. Add chicken to baking sheet, cook for ten minutes, then flip over, cook another ten minutes5. Check your chicken after 20 minutes, if still pink, cook an addition three minutes. You don't want to dry the chicken out!6. Keep warm until ready to be placed into the skillet

Juicy Baked Chicken premise)1. Preheat Oven to 360 Degrees2. Rub Seasoning all over Chicken OR Pour Marinade over Chicken3. Use aluminum foil to create a "flavor pouch" for the chicken3. Place Seasoned Chicken Breast in the aluminum foil, with a drizzling of light olive oil4. Seal aluminum foil pouch TIGHTLY5. Bake for 20-25 minutes, until chicken is no longer pink6. Shred or Slice up Chicken to be placed into the skillet with the other mix ins

How to Cook Your Salmon - Two Choices

Skillet1. In a skillet, add a teaspoon of olive oil2. Add salmon, rubbing olive oil over the salmon3. Season with salt and pepper (or other seasoning complimentary to Italian food)4. Cook on medium heat, flaking the salmon up if desired5. Set aside, keep it warm until ready to place into the skillet with other mix ins

Broiled1. Lightly coat salmon with a teaspoon of olive oil, salt, and pepper (or other seasoning complimentary to Italian food)2. Place on broil pan3. Broil on high for 8 minutes one side4. Flip, and broil for 8 minutes on other side5. Set aside, keep it warm until ready to place into the skillet with other mix ins

How to Cook Your Ground Turkey1. Add ground turkey to a skillet2. Sprinkle with garlic powder3. Mix in garlic powder (I use my hands, right in the skillet, less dishes :P)4. Cook ground turkey on medium heat, breaking it up into chunks5. Turkey is done once the juices run clear6. Speaking of juices, drain whatever remnants are left in the skillet7. Set turkey aside, keep it warm until ready to place into the skillet with other mix ins

How to Cook Your Greens - Frozen or Fresh- If using frozen veggies, simply cook and drain- If using fresh veggies, sauté first, then set aside for the skillet How to Cook Your Other Add In Veggies- Simply sauté separately before

NOW COMES THE FUN PART - ADDING IT ALL TOGETHER FOR A FLAVOR INFUSION1. Spray or use 1-2 teaspoons of olive oil for your medium to large sized skillet2. Turn heat to medium3. Add in half of the can of diced tomatoes, with juice4. Add in your: protein, leafy green, and optional veggie add ins, stir, to ensure everything has been coated with the diced tomatoes and juice, if not, add in more from the can. (I usually use 3/4s for one serving)5. Now add in your teaspoon (or more!) of minced/crushed garlic, stirring again6. Continue to cook your skillet meal, until tomato juice starts to boil, stir again and let simmer for a few minutes7. While your skillet is simmering either:- serve desired amount of spaghetti squash in bowl (heat up if necessary)OR- Add spaghetti squash to skillet, continue to cook until dish is warmed all the way through8. Transfer all skillet items to a bowl and ENJOY this hearty yet healthy, comforting Italian dish!

A mix of ground turkey and chicken, with the diced tomatoes, spinach, and added in veggie option of mushrooms!

Tips/Notes- Like spice? Add crushed red pepper flakes- Vegetarian or Vegan? Swap out the meats for tofu or tempeh- Mix your ground turkey and chicken together OR Mix your meat with salmon for "surf and turf"- I have not made this and saved it all together as a left over, I feel it may become to watery- Not a fan of spaghetti squash? Use regular spaghetti or zoodles- Serve with quinoa on the side with olive oil, salt, and pepper if you need your starch fix like me :)

Frigid temperatures call for crockpot meals (hello easy meal prep!), even if it's March. Sigh, I want it so badly to be Spring, but until the sunshine can keep me warm, I'll settle for this versatile Chili Dish to keep me toasty!

This recipe is a combination of produce that happened to be on sale this week and a few ideas pulled from various Pinterest Recipes. Beans and I, we're not buddies, so this recipe omits any type of bean, BUT feel free to add some in for yourself! (I recommend Kidney Beans or White Beans). I am by NO means a chili expert, this recipe was my first attempt, so feel free to adjust accordingly to your flavor preferences. I hate anything spicy...

I used Chicken, BUT feel free to use ground meat, I actually heated this up as leftovers with chicken and ground meat mixed and it was delicious!

1. Add some olive oil/coconut oil/butter/whatever you use to saute to a skillet with your 2 Tablespoons of Garlic, cook until garlic becomes brown or aromatic2. Add mushrooms and eggplant to garlic and oil skillet mixture, cook for five minutes3. In your crockpot, combine all cans of tomato sauce, diced tomatoes, and ALL seasonings (cumin, paprika, cocoa powder, apple cider vinegar, pepper, salt), STIR4. Add in fresh Spinach, Mushrooms, and Eggplant, stir5. Add in raw chicken breasts/ground meat and cover with chili mixture6. Cook on low for 3-4 hours, checking the chicken after three, and shredding it if you want to7. Once done cooking, warm up with a bowl by itself, on top of quinoa, spaghetti squash, a rice variety, or even with some zoodles!

Tips/Notes- Into spicy foods? Replace the Cumin with Chili Powder- Beans not a problem for you? Add in Kidney or White Beans- Looking for more bulk? Add in sweet potatoes or squash- Not a fan of spinach? Try a different veggie! - Top with an over easy egg for even more protein!- Top with cheese - mozzarella or cheddar would be delicious! Go Veggie has awesome cheese alternatives for those of us that can't have dairy or lactose!

So, the chili isn't very photogenic, but it IS delicious!

A little less "saucy" then I would have liked, served over squash and quinoa

Mixed in left over ground beef, spaghetti squash, and topped with a fried egg for extra protein

Who doesn't love tacos? Full of meat (PROTEIN) and all the fixins, they are a fiesta in your mouth! Tacos are a crowd pleaser at any table, especially those with gluten free and gluten eaters. Plus, they don't require a lot of work, sounds like my kind of meal! They also offer variety because they can be made with any type of meat, fish, and for you vegetarians/vegans out there, beans or tofu. I generally stick to turkey tacos though, that's just my personal preference.

Some quick information for my celiac, gluten intolerant, gluten sensitive or simply gluten free readers:Taco Seasoning: MAKE YOUR OWN OR ONLY BUY LABELED GLUTEN FREE BRANDS! Brands that are not labeled as gluten free and do not contain gluten ingredients are typically not labeled due to issues of cross contamination. Read more hereTaco Shells: I always buy Ortega Yellow Corn Shells, they are labeled gluten free right on the box. If purchasing another corn tortilla variety, hard or soft, please check the ingredients or contact the company if you are unsure! It is always better to be safe than sorry. If you're looking for a soft shell, even though they are considered a "wrap", Toufayan makes a delicious gluten free wrap that goes great with tacos if you don't want a crunchy shell!

Tacos (Just the meat)1 lb. ground turkey (or beef)(I can get three to four meals out of one pound for just myself, adjust according to your needs!)1 Labeled GF Taco Seasoning Mix or D.I.Y. Taco Seasoning 2/3 cup water1 8 ounce can of No Salt Added Tomato Sauce- this is optional but adds SO much flavor, and makes the meat extra juicy, I will add it if I have a can on hand, but the ground turkey tastes great with out it tooOrtega Yellow Corn Taco Shells - labeled GF right on the box!(if you and gluten get along just fine, take your pick between a soft or hard shell taco)

1. Brown ground turkey (or beef) in a skillet until thoroughly cooked2. Drain3. Stir in water and seasoning mix, I sometimes use a little bit less than 2/3 cup water, it depends if I am adding the tomato sauce or not. Eyeball the amount of water based on your own preferences4. Heat to a boil, lower heat, and allow to simmer for 3-5 minutes, stirring constantly until the sauce thickens5. Spoon your meat into your tortilla shell and top with your favorite fillings!

NOW FOR THE FUN PART: THE FILLINGS - pick and choose whatever YOU like, I starred my favorites!LettuceTomato*Go Veggie Lactose Free Rice Style Cheddar Shreds*Mashed Avocado*Plain Greek Yogurt*BeansCornRice, I put mine on the sideWhatever else you want to bring to the fiesta in your mouth, add to your taco!

Tips/Notes- Switch out your sour cream for plain greek yogurt as a healthy alternative that tastes just as good and adds extra protein! My sensitive stomach can tolerate the small amounts of greek yogurt because of the probiotics, if you are severely lactose intolerant, this may not work for you!- Lactose Intolerant? Check out the link for the Go Veggie Lactose Free Rice Style Cheddar Shreds above, they're also soy free as well! They are my savior when it comes to missing cheese, they taste, melt, and stretch just like the real thing!- If soy is not an issue for you, Go Veggie also has this Lactose Free variety of cheese that also comes in more flavors! - All of the Lactose Free Go Veggie options do contain casein, but that doesn't bother my stomach!- Milk allergy/sensitivity? Avoiding Casein? or Vegan? No worries, Go Veggie has a cheese for you too! Because come on, what's a taco without the cheese!